Watercress

Watercress is one of the often-mentioned super foods, being high in iron, vitamin C, folic acid, vitamin A and calcium. It is grown in spring water, rich in minerals, particularly in Hampshire and Dorset. It has a peppery flavour which goes very well with garlic, chilli or ginger, as well as fish, chicken and cheese. It can be made into a pesto to be brushed over focaccia.

When used in baking, watercress adds flavour and colour. Use it in quiches with salmon or chicken, in a tart with spinach and feta cheese or in pies. It can be used in place of spinach in many recipes and goes well with butternut squash and lentils in a vegetarian filo strudel or pasty. Add it to a bread mix with cooked onions to make rolls. Chopped watercress can be added very successfully to cheese scones or cornbreads as well as savoury muffins to serve with soup.

• Fiona Burrell, co-author of Leiths Baking Bible, from the world-famous Leiths School of Food and Wine

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